A night before making the puto, make the anise water by boiling the water with star anise. Cool completely and remove the star anise. Combine the anise water with the rice flour, mix until your form a ball. Cover with a cling wrap and leave overnight. This will help soften the rice flour.

When you’re ready to make the puto, prepare the steamer. Wrap the cover with a clean cloth. Keep the steamer on simmer. Grease the puto molds you will use.

In a bowl, combine the baking powder, sugar, coconut milk, salt and oil. Stir until well combined. Slowly pour this coconut milk mixture over the rice flour mixture. Stir carefully until the batter becomes thin and no more lumps.

Divide the batter into 3 bowls for each flavor. Flavor each batch with desired taste.

Pour on puto molds and steam for 15 to 2o minutes (smaller size 10 to 12 minutes) over medium heat. Make sure to stir the batter before pouring to molds for the next batch.

Remove from the molds, transfer to a wire rack to cool completely.

NOTES

If planning to make flavored puto, anise water can be skipped. Instead directly combine water with the rice flour and leave overnight.

Please use rice flour from Thailand and make sure that the label reads RICE FLOUR. Glutinous Rice Flour is different from this Rice Flour.

I tried this recipe, it is really good. I think i will answer the question on how 250 Gms. Is equivalent to, it is approximately 2 1/2 cups and soak it to 2 cups of anise water, it will form that ball and not soupy.

hi ver, the measurement is 1cup water to 250g rice flour, if you did like that, it’s ok, the flour will still absorb the water overnight (see pic1), and the following morning you will still add coconut milk thus making your mixture turn into a pancake like batter. i hope this helps, thanks

What does 250 grams of flour convert to? We always use cups or tablespoons, it would be more practical to use these kind of measurements than weights. You will still buy weighing scale to get the right consistency.

Been searching for a putong bigas recipe. Made it today, flavour is there but it was dense. I followed everyhing. (Mind you im not a novice cook). I think the ratio of water anise and rice flour is not right just saying. I will put it out in our table for kids to eat but i have a feeling it will eventually go to garbage.

it will be dense, but I don’t know how dense your outcome has become, but it will not be as light as puto made of flour but will have a “chewy” mouthfeel like the puto calasiao, you can adjust the water or baking powder though, thank you 🙂